Gastronomical Cookbook - Hotakainen, Markus; Garam, Sami; Mattila, Jiipee; Ailio, Pekka
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Many astronomers and amateur astronomers enjoy combining their passion for viewing the heavens above with the task of cooking. Other than chocolate bars such as Mars and Milky Way, it has not been easy to come up with "celestial dishes" -- until now! This themed book gives recipes for 13 three-course meals related to objects of the Solar System and the Milky Way Galaxy. It includes information on these celestial objects such as their size, color, temperature, and so on. Presenting both hot and cold main dishes, plus sweet and savory desserts, this book provides well-thought out and…mehr

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Produktbeschreibung
Many astronomers and amateur astronomers enjoy combining their passion for viewing the heavens above with the task of cooking. Other than chocolate bars such as Mars and Milky Way, it has not been easy to come up with "celestial dishes" -- until now! This themed book gives recipes for 13 three-course meals related to objects of the Solar System and the Milky Way Galaxy. It includes information on these celestial objects such as their size, color, temperature, and so on. Presenting both hot and cold main dishes, plus sweet and savory desserts, this book provides well-thought out and easy-to-prepare menus. And while preparing the food you can follow the stories that have inspired the creation of these particular dishes. Various recipes in the book can also be combined to form whole new themed meals such as "Giant Plants" and "Tiny Worlds." The imagery in the book adds to the enjoyment of cooking, with the latest photographs taken by planetary probes and space telescopes and with the dishes photographed as if they were "hovering" in the weightlessness of space.
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Autorenporträt
Markus Hotakainen studied astronomy, physics, and geophysics at the University of Helsinki in Finland. He has worked as a science journalist for the past 25 years and has been in the publishing business since 1999. Markus has published several books on astronomy for both children and adults and has translated many books on astronomy, space exploration, physics, and mathematics. His first book for Springer was published in 2008 and is entitled Mars: From Myth and Mystery to Recent Discoveries. Sami Haram has worked as a chef since 1989 and as a TV chef since 2000. He is a contributing food editor for several magazines and has published seven cookbooks. He has also translated several old classic cookbooks into the local "dialect" of the Helsinki area. Jari-Petri Mattila has worked as a graphic designer for more than 20 years and designed all kinds of books, but especially non-fiction and comics published in Finland by Sanoma Magazines Finland Ltd. Pekka Ailio has worked as a professional photographer for the past 25 years. Pekka's main areas of photography - in addition to food - are fashion and advertising pieces for magazines. Pekka also manages a studio and has a number of both Finnish and international companies as clients.